My kids call these addictive, flaky flatbreads “matzo parathas.” We had set out to prepare homemade matzo for Passover, using a simple New York Times Cooking recipe. One of my sons noticed that the dough, shaped into thin discs for baking into matzo crackers, resembled parathas, a delicious Indian and Pakistani flatbread that my mother-in-law … Continue reading Olive Oil Flatbread
I set out to make homemade Oreo cookies with a twist (pistachio cream in place of the classic vanilla filling) and ended up with these decadent vegan sandwich cookies. For the chewy chocolate cookies, I adapted my favorite vegan cookie recipe – Ovenly’s “secretly vegan” salted chocolate chip cookies – adding cocoa powder, eliminating the … Continue reading Vegan Coconut Pistachio Cookies
This is my twist on a simple pomegranate cupcake recipe I found online. The dairy-free batter is prepared in one bowl, and the gorgeous pink glaze has only two ingredients: sugar and pomegranate juice. I added cocoa powder and molasses to enhance the flavor, and baked the batter in a round pan rather than a … Continue reading Chocolate Pomegranate Cake
Made from partially whole wheat challah dough, these light, fluffy rolls contain hidden swirls of pureed olives (I used Kalamata, a Greek variety) and a sprinkle of freshly grated Parmesan, which becomes slightly crisp in the oven. The rolls are delicious served with slices of Gouda or cheddar, or a little goat cheese or feta. … Continue reading Olive Parmesan Rolls
My twin toddlers refer to these sweet yet surprisingly wholesome muffins as “cupcakes.” Made with whole wheat flour and olive oil, filled with toasted pecans, packed with moisture from ripe bananas and maple syrup, and jazzed up with maple glaze, these easy, one-bowl muffin/cupcakes are equal parts breakfast and dessert. I served them at my … Continue reading Glazed Banana Maple Muffins
I adapted these delicious bar cookies from a recipe by Tutti Dolci, filling two layers of buttery shortbread with homemade kiwi jam and drizzling a ginger glaze on top. Using Lady Lee’s super simple, 3-ingredient recipe, I transformed a bag of overripe kiwis into a thick, sweet, and tangy jam. The crust and crumble topping, … Continue reading Kiwi Ginger Crumb Bars
Maple is one of my favorite fall flavors. It’s a welcome change from all things “pumpkin spice,” and lends itself well to unconventional autumn desserts. Here, I’ve updated a favorite childhood recipe for vanilla pudding, swapping brown sugar for maple syrup (for an interesting history of the sweetener, click here) and sprinkling toasted pecans on … Continue reading Maple Pecan Pudding
These decadent treats are made with crunchy chocolate, walnut, and brown sugar shortbread cookies and a generous layer of creamy walnut frosting. Shortbread cookies are typically sweetened with powdered sugar, but I used turbinado, a coarse variety of brown sugar, instead. For the frosting, I adapted an excellent recipe from the blog Cake Decorist, adding … Continue reading Chocolate Walnut Sandwich Cookies
I first made these cupcakes, based on a delicious vegan cake recipe from the blog Nora Cooks, for my sister-in-law’s birthday. I’d set out to bake a two-layer cake, but scrapped that plan when I couldn’t locate a second springform pan. I prepared one 9-inch cake and a dozen cupcakes instead. The batter is unbelievably … Continue reading Chocolate Chai Cupcakes
Thicker and tastier than pasteurized honey, raw honey is a star ingredient in this fragrant cake, along with chunky homemade apple sauce, cinnamon, and vanilla. Made with whole wheat flour and olive oil, it’s relatively healthy, as far as cakes go. It’s perfect for snacking, and also makes an excellent dessert on Rosh Hashanah, the … Continue reading Apple Cake with Raw Honey Frosting
Baker Without Borders 